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Eggnog Tiramisu Trifle

Total Time

Prep: 1-1/2 hours Cook: 30 min. + chilling

Makes

21 servings

Rich and absolutely fabulous—my family's five-star dessert is simply an opulent presentation that is almost too good to eat. You'll relish every luscious bite.—Tonya Burkhard, Davis, Illinois
Eggnog Tiramisu Trifle Recipe photo by Taste of Home

Ingredients

  • 12 large egg yolks
  • 1-2/3 cups sugar, divided
  • 2-3/4 cups water, divided
  • 1/4 cup dark rum
  • 1/4 cup brandy
  • 1/2 teaspoon ground nutmeg
  • 4 cartons (8 ounces each) mascarpone cheese
  • 2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup coffee liqueur
  • 1/3 cup instant espresso powder
  • 70 crisp ladyfinger cookies

Directions

  1. In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, 1-1/3 cups sugar, 1/4 cup water, rum, brandy and nutmeg until mixture reaches 160° or is thick enough to coat the back of a spoon, about 25 minutes. Remove from the heat; gradually whisk in the cheese.
  2. In a large bowl, beat cream until it begins to thicken. Add vanilla; beat until stiff peaks form. Fold into mascarpone mixture.
  3. Place chocolate chips in a food processor; cover and process until finely chopped.
  4. In a small saucepan, bring remaining water to a boil. Stir in the coffee liqueur, espresso powder and remaining sugar until sugar is completely dissolved. Dip 14 ladyfingers into mixture; arrange in a single layer in a 5-qt. glass bowl. Spread 2 cups mascarpone mixture over ladyfingers. Sprinkle with 3 tablespoons chocolate. Repeat layers four times. Cover and refrigerate overnight.

Nutrition Facts

3/4 cup: 554 calories, 34g fat (18g saturated fat), 231mg cholesterol, 80mg sodium, 49g carbohydrate (37g sugars, 0 fiber), 8g protein.

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